Wild Mushroom Paté

Name: Wild Mushroom Paté
Ingredients: 5 tablespoons butter; ½ cup chopped shallots or green onions (white parts only); ½ cup chopped shallots or green onions (white parts only); 1¼ pounds fresh wild and/or cultivated mushrooms, such as shiitake, oyster, and Cremini; 1¼ pounds fresh wild and/or cultivated mushrooms, such as shiitake, oyster, and Cremini; 1¼ pounds fresh wild and/or cultivated mushrooms, such as shiitake, oyster, and Cremini; 2 teaspoons finely chopped garlic; 2 teaspoons curry powder, or to taste; ½ teaspoon ground cumin; 1 cup toasted, preferably unsalted cashews; 2 tablespoons toasted nut oil, such as walnut, or olive oil; 2 tablespoons toasted nut oil, such as walnut, or olive oil; 2 tablespoons toasted nut oil, such as walnut, or olive oil; Salt and freshly ground pepper; Salt and freshly ground pepper

Preparation info

Makes enough to fill a
3 cup
mold

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

The simplicity of this recipe belies its great taste. Serve with crisp little croûtes, toasts, or crackers of your choice. Though I call it Wild Mushroom Paté, a mixture of wild and cultivated mushrooms or cultivated mushrooms alone is equally tasty.

Ingredients

5 tablespoons butter
½ cup chopped shallots or green onions (white parts only)

Side dish
Starter
Gluten-free

Method

Heat the butter in a large sauté pan over moderately high heat. Add the shallots, mushrooms, garlic, curry, and cumin and sauté, stirring until the mixture is just beginning to brown and all the liquid exuded by the mushrooms has evaporated. Remove from the heat.

In a food processor, finely chop the cashews. Add the nut oil and continue to process to make a paste. Add the mushroom mixtu